California-style Grilled-Chicken Rolls

Ingredients

• 1  avocado pitted ripe peeled cut into 1/2-inch slices
• 4 medium leaves boston lettuce 
• 2  carrots shredded peeled
• 8 ounces grilled chicken boneless cut into thin, long strips ( 3 cups)
• 1 small cucumber shredded peeled seeded
• 4 10-inch flour tortillas ()
• 0.3 teaspoon kosher salt 
• 0.3 cup mayonnaise 
• 4 servings pepper freshly ground to taste

Equipment

• toothpicks

Directions

1. Lay tortillas on a work surface.
2. Spread with mayonnaise. Arrange lettuce, chicken, cucumber, carrot and avocado in a line off center (do not overstuff). Season with salt and pepper.
3. Roll into snug cylinders.
4. Cut into 1 1/2-inch long rolls and serve. Stick with a toothpick to keep rolls together.